Mushroom Risotto

Mushroom Risotto

This mushroom risotto is a total comfort food. Though it does require standing over the stove while cooking, the results are totally worth it.




2 tablespoons butter, divided

2 tablespoons olive oil, divided

1 pound mushrooms (we used shiitake, maitake and royal trumpet)

5 cups chicken, vegetable or beef broth

1/2 white onion, finely chopped

1.5 cups arborio rice

1/2 cup dry white wine or broth

2 tablespoons cream

2 tablespoons milk

2 tablespoons parsley, chopped

1/4 cup Parmesan cheese

salt and pepper to taste



Heat 1 tablespoon butter and 1 tablespoon oil in a small skillet over medium heat. Add the mushrooms and cook for 5 minutes, until they're soft. Season with salt and pepper. Remove from heat and set aside.

Bring the broth to a low simmer in a saucepan.

Heat the remaining 1 tablespoon butter and 1 tablespoon oil in a medium-sized pot over medium heat. Add the onion and saute 1-2 minutes, until soft. Add the rice and stir for a minute to coat the rice in the butter and oil mixture. Add the wine or broth and stir until completely absorbed.

Add the broth 1/2 cup at a time, until the broth is mostly absorbed by the rice. Stir frequently to prevent the rice from sticking. After 20 minutes, or when the rice is al dente, add the mushrooms, cream, milk, Parmesan and parsley and stir until the cheese is melted. Remove from heat and season to taste. Serve immediately.


vegetable plate

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